The popular Japanese pour-over cone.
A great way to bring out the delicate nuances from within your coffee.
We suggest entering a deep state of zen 'mushin no shin' (no mindedness) in order to steady your hands. (Of course before your first cup of coffee, there's probably not a whole lot going on up there anyway.)
- 14g fresh light roasted coffee
- 100ml hot water for rinsing the V60
- 250ml 92-97c water for brewing
STEP 1: SET UP
Place a filter in the V60 cone and place the V60 onto your brew vessel. You may also like to place the vessel on a scale to measure your pour.
STEP 2: RINSE
Pour water heated to 92-97c Through the paper filter until it’s completely saturated and sticking to the sides of the V60. Empty the now pre-heated brew vessel.
STEP 3: ADD COFFEE
Grind 14g of filter or ‘light’ roasted coffee. A ‘Medium’ grind is usually right for a paper filter. Place this ground coffee into the rinsed filter.
STEP 4: BLOOM
Pour about 30g of water onto the coffee. Try and get all of the grounds saturated and let it sit for about 30 seconds. It will swell up as the various gases are released. This is called the ‘Bloom’.
STEP 5: BREW
In small, even increments, pour water into the centre of the grounds. With a circular motion, use the pour to agitate and break up the coffee clumps. Do this repeatedly everytime the coffee looks like it’s about to drain completely until you reach 220g of water. The whole process should take about 2:15min.
As a rule of thumb, We usually make our first pour up to 100g (including the 30g bloom) and then 25g every pour after.
The bed of coffee should drain evenly, if it looks like it’s draining in one area, thats a channel. Use your next pour to agitate the coffee bed again to even things out.
STEP 6: WAIT
Be patient, your coffee will taste better the closer it gets to room temperature. Use all of your senses. Be one with the cup.